Biological preservation method for blueberry fruits

A biological preservation and fruit technology, applied in the fields of fruit and vegetable preservation, food science, food preservation, etc., can solve the problems of unclear storage and disease resistance effects of blueberries, endanger human health, reduce respiratory rate, etc. Effects of infestation, reduction of respiration intensity, and improvement of disease resistance
CN103444841AActive Publication Date: 2013-12-18ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
Publication Date
2013-12-18

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Abstract

The invention relates to the field of fruit and vegetable preservation and in particular relates to a biological preservation method for blueberry fruits. The method mainly comprises the steps of fumigating pre-cooled blueberries by jasmonic acid methyl ester. The method can be used for improving the resistance of the blueberry fruits, effectively preventing the rot of the fruits and prolonging the storage period of the fruits, is safe and efficient, and meets the food safety requirements; moreover, the blueberry fruits do not contain any preservative or chemical residues.
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Description

technical field

[0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to a biological fresh-keeping method of blueberry fruit. Background technique

[0002] Blueberry (blueberry), also known as lingonberry, belongs to the genus Vaccinium of Rhododendronaceae. It is native to North America and is one of the emerging small berries in China. Blueberry fruit is suitable for sweet and sour, with unique flavor and rich nutrition. It has health care functions such as preventing brain aging, anti-cancer, enhancing body immunity and improving eyesight. one. Blueberry fruits generally ripen in summer, when the field heat and respiratory heat are high, the respiration of postharvest fruits is strengthened, and various physiological metabolisms are accelerated, which makes blueberry fruits extremely intolerant to storage, and the storage period at 20°C is only about 1 week. Post-harvest blueberry quality decline is mainly manifested in frui...

Claims

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